WE TAKE CARE
OF OUR MOST TRUSTED SUPPLIERS
we care deeply about the welfare of the animals
who give us excellent milk,
every day, for choice quality cheeses.
We know all our regular suppliers (who are all strictly Italian) in person, and expect them to meet the highest standards in production quality and freshness and in the welfare, farming conditions and feeding of their livestock. At Caseificio Val D’Apsa, we view total control of the supply chain as our guarantee of an absolutely safe, genuine finished product.
THE GENUINE FLAVOUR
OF OUR LOCAL MILK
we process Italian, mainly local, milk, to
obtain unique, choice products, created to
give the consumer the genuine taste of
cheese made by craftsmen.
WE CAREFULLY SELECT ONLY THE BEST RAW MATERIALS
We continually research the quality of every local and Italian raw material to create flavoured cheeses with unexpected tastes
WALNUTS
We select nuts of the highest quality, which give the cheeses important nutritional properties. Walnuts are rich in polyunsaturated fats ("good fats" which help to keep cholesterol down), mineral salts and group B and E vitamins, with antioxidant properties.
TRUFFLES
Black summer truffle is one of the excellences of the Montefeltro area. We select only choice quality truffles, which give our cheeses, the fine, full flavour of our land.
FLOWERS
Flowers have been used in food preparation for thousands of years, including in the Chinese, Greek and Roman civilisations. The petals used in our cheeses are strictly edible (the stalks and pistils are removed) and the flower varieties are grown without the use of harmful substances.
CANDIED FRUIT
We only use quality candied fruits, supplied to us by selected producers.
OREGANO
Aromatic and an aid to the digestion, oregano is perfect for the preparation of Mediterranean dishes.
THISTLE
The flower of the wild thistle (Cynara genus) yields a vegetable rennet containing the right enzymes for coagulating our cheeses.
MINT
Well known for its cooling properties and as an aid to the digestion, mint is the ideal addition to our Le Giare cheeses, giving them unmistakable, summery fragrances and aromas.
BASIL
We use only fresh basil, harvested as young, tender leaves, to give our cheese a fresh, summery flavour.
PISTACHIO NUTS
The pistachio nuts used to flavour our cheeses all come from selected growers in Sicily.
BLACK PEPPER
Historically, black pepper is the king of spices. We only use black peppercorns grown in central Italy.
OLIVE LEAVES
The Val d'Apsa Le Giare cheeses are aged in jars containing leaves picked from olive trees in the Marche and Tuscany regions.
CHILLI PEPPER
To give our cheeses the right touch of spiciness, we use only Italian chilli peppers from the south of the country
ROSEMARY
When ageing our Le Giare cheeses, we only use young, tender, fresh rosemary leaves, which release all their strong fragrance inside the jars where these cheeses are matured.
ALMONDS
The almonds nuts used to flavour our cheeses all come from selected growers in Sicily.
WALNUT LEAVES
The Val d'Apsa Le Giare cheeses are aged in jars containing the leaves of local walnut trees, in the old tradition from the Montefeltro hills.
STRAW AND HAY
The straw we use for ageing our cheeses in jars comes from the Montefeltro hills, while the hay used in the ageing process consists of dried grasses from meadows in the Marche region.
SAGE
Sage is a local herb widely used as a flavouring in a variety of dishes, and so it was natural for us to include it in our flavoured cheeses.
CARBONE VEGETALE
Vegetable charcoal has extraordinary properties, it is in fact capable of absorbing and retaining poisonous substances. Our charcoal looks like a very fine, odorless and tasteless powder which, mixed with cheese, makes it a characteristic dark color.
POMODORO
The red color of the rind of our cheeses is due to the lycopene present in the tomatoes. These vegetables, widely used in the Mediterranean diet, give the cheese an unmistakable color and taste.
